How to Make It
Prep the Potatoes and Onion
Wash and peel the potatoes; waxy and less starchy kinds like Yukon gold and red are preferred, but russet would work too.
Slice the peeled potato and onion (about ⅕ inch thick). If necessary, halve or quarter the slices.
Cook the Fillings
Heat the pan over medium heat and add olive oil. Add the potato and onion to the pan when the oil starts shimmering.
Toss to coat them in oil and cook for about 10-15 minutes; flip and stir every 3-4 minutes. Adjust the temperature between medium and medium-high as needed.
Beat the Eggs
While the potato and onion are cooked, crack the eggs in a bowl and whisk until smooth.
Combine and Rest
Once the potatoes and onions are softened and lightly golden, use a strainer to transfer them to the bowl with the eggs. Season with salt and pepper and gently stir to combine.
Cover and let the mixture rest for 15–20 minutes — this step is important and worth the wait. The rest allows the potatoes to absorb the egg, which gives the tortilla its cohesive texture and moist center rather than a loose, eggy result.
Cook the Omelet
Add 1 tablespoon of oil to the pan and heat over medium. Pour in the egg mixture and spread it evenly. Cook until the edges are set and the top is no longer runny but still looks slightly moist.
You’ll see the edges pulling away from the pan slightly. At this point reduce the heat to medium-low and cook for another minute or two before flipping.
Flip the Omelet
This is the step that makes most people nervous — but it’s easier than it looks. Place a large flat plate firmly over the pan, hold both together with both hands, and invert in one confident motion.
Finish Cooking
The tortilla will land on the plate, then slide it back into the pan uncooked side down. Cook until the other side is golden and fully set, about 3–4 minutes. Serve warm or at room temperature — both are great.
Ingredients
- 3 eggs
- 2 cups potato sliced
- 1 cup onion sliced
- ⅓ cup extra virgin olive oil
- ½ tsp salt
- Freshly ground pepper
Instructions
- Slice the potatoes and onions and cook in olive oil over medium heat until softened and lightly golden.
- Whisk the eggs until smooth, then combine with the cooked potatoes and onions and season.
- Pour the mixture back into the pan and cook until the bottom is set, then carefully flip and cook until golden and cooked through.
- Let cool slightly before slicing and serving.
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